Oil with grain material to stabilize against oxidation



Patented July 28, 1936 OIL WIIII GRAIN MATERIAL TO STABILIZE AGAINST OXIDATION Sidney Musher, New York, N. Y., assignor to Musher Foundation Incorporated, New York, N. 1., a corporation of New York No Drawing.

13 Claims.

This invention relates to improved products from fats and oils and methods of making the same, including novel types of, fats and oils or blends thereof, which exhibit marked resistance against any tendency to rancidity while retaining in such fats and oils or their blends, the original flavors of the components, including methods for the utilization of the properties in fats and oils exhibited in their sweet or nonrancid state, methods for producing desired blends and modified fats and oils, etc.

Many types and varieties of fats and oils are available on the market for utility in various ways, as for food and other purposes, including both the edible and inedible oils and fats, the products themselves being dependent upon their origin, methods of refining, etc. Among the edible oils and fats commonly available, they may be generally classified into two groups: those of vegetable origin and those of animal origin. In each of these groups of fats and oils, however, one of the principal difiiculties encountered not alone in manufacture, but in the utilization of such products, or compositions or products made with such fats and oils, is their pronounced tendency to rancidity--a tendency which, of course, varies with particular types of oils and fats and their manner of utilization, but which is pronounced enough to offer substantial dimculties both in manufacture and utilization. This factor of tendency to rancidity is of such great importance that the tendency exhibited by such oils and/or fats to becoming rancid has frequently determined and at the same time limited the commercial value of any such fats and/or oils.

While it has been recognized that raw, crude or virgin oils generally keep better than the same oils that have been subjected to some treatment, usually a refining operation, nevertheless in utilization of the oils it has been necessary to utilize some refining or treatment method, such as deodorization at a high temperature under vacuum, etc., and even in such instances decomposition immediately begins to set in even though such oils may first go through their incipient rancidity condition before actual rancidity begins. 50 that refining or other treatments have been necessary, even though the better keeping qualities in general of raw, crude or 50 virgin oils have been recognized.

In some instances, blends of the raw oils and refined oils have beenmsde in order to improve the keeping qualities of the refined oil in the final blend, and while to some measure this has 55 been of limited utility in reducing the tendency Application February 10, 193 Serial No. 710,727

to rancidlty, such blends exhibit a mathematical relationship in the keeping qualities of the blended oil as a result of the relative keeping qualities of the raw oils and the refined oils that have been used in such blend. Consequently this 5 method has not solved the problems in the art.

As further showing how the factor of tendency to rancidity has controlled the utilization of fats and oils, the following considerations may be noted. It is generally accepted that lard has by 10 far much greater shortening qualities than cottonseed oil hydrogenated shortenings, yet a fully hydrogenated cottonseed oil shortening normally sells at about 20% higher price than does lard. This is due principally to the fact that lard ex- 15 hibits relatively poor keeping qualities, and may not be satisfactorily incorporated into biscuits and crackers and other'such products where it must be capable of being kept for relatively long periods of. time before actual consumption.

Furthermore lard must be refrigerated when sold in the'consumer trade, and it will be found that the average retail grocery store, for example, stores its lard in the usual refrigerator, whereas cottonseed oil shortenings are maing tained on the exposed shelf with other goods, without the necessity for such refrigeration. And even though lard is refrigerated in the manner indicated, its tendency to becoming rancid is nevertheless very marked, so that even under 0 those conditions it must be sold within relatively short periods of time, whereas the cottonseed oil shortenings may be kept for months without showing a comparable degree of rancidlty.

Another similar consideration holds true in connection with such products as mayonnaise wherein rancidity sets in at a relatively early stage because of the fact that globules of oil are exposed to moisture, and rancidify much more quickly under such conditions than if they were kept in a 100% fat condition unexposed to moisture in such emulsified state.

While many other instances might similarly be cited as illustrating the rancidifying tendencies of various types of edible oils and fats of vegetable and animal natures, the instances noted above are sufiicient to illustrate the fact that these tendencies in the oils and fats materially influence the character of use to which such products may be put, including not only the materials themselves, but compositions and blends made from them, particularly in the nature of food products. Not only do the various fats and oils vary in their tendency to rancldity, but varieties of the same types of oils or fats will themselves 66 exhibit diflerent tendencies to rancidity, as is well illustrated in the facts that certain kinds of lard keep better than otherv kinds.

Among the objects of the present invention is the production of noveltypes of oils and fats, particularly those of edible types, which materially differentiate from the prior art oils and fats or blends containing the same.

A still further object of the present invention includes the production of such modified oils and/or fats which exhibit a marked resistance to rancidity substantially beyond that exhibited by oils or fats of the prior art.

A still further object of the present invention includes the production of oils and/or fats of entirely new flavors and characteristics.

A still further object of the present invention is the retention in the oils and/or fats of the original sweetness and original characteristics of the oils and/or fats used, so that such fatty materials can be kept for relatively long periods of time, not only without exhibiting rancidlty, but retaining flavors, aromas, and other desirable characteristics originally possessed by the oils and fats utilized. Y A still further object of the present invention includes the utilization of non-oil bearing vegetative matter in connection with the oils and/or fats for the purpose of inhibiting the rancidifying tendencies of such fats and oils.

A still further object of the invention includes the utilization of relatively very cheap materials as a source of anti-oxidants or stabilizers for the oils and/or-fats, such sources of anti-oxidants or stabilizers being among the most commonly available materials, whereby the final products may be obtained without any substantial increase in price even though very material and marked improvement in stabilization and resistance to rancidity is exhibited in such products.

A still further object of the invention includes the utilization of such vegetative materials which are naturally edible, and which consequently introduce into the modified or treated fats and oils no materials of undesirable characteristics or origin, and which therefore require no objectionable labelling.

A still further object of the present invention includes the transmission to the treated oils and/or fats of not only the anti-oxidant or stabilizing qualities, but also of desirable flavors and aromas from the vegetative materials which are utilized, whereby the finished fats and/or oils may have imparted to them a more desirable flavor and aroma when desired, in addition to the more desirable keeping qualities.

Still further objects of the present invention include the manufacture of such new types of products of the fat and oil type, as well as foodstufis produced with such modified fats and oils.

Still further objects and advantages will appear from the more detailed description given below, it being understood, however, that this more detailed description is given by way of illustration and explanation only and not by way of limitation, since various changes in this more specific illustration may be made by those skilled in the art, without departing from the scope and spirit of the present invention.

In application, Serial No. 696,915, filed November 6, 1933 for "Stable food products, and in application, Serial No, 698,543, filed November 17,

1933 for "Fats and oils", there have been disclosed methods for the improvement in oils ".d/or fats particularly of edible characteristics to modify their flavors and aromas, and particularly to protect them against rancidity, or at least to give to such modified oils and fats a marked resistance to rancidlty development. In such prior applications, the oils and/or fats that are to be treated to modify their flavors or aromas, and rancidifying and other characteristics, are treated desirably with oil-bearing seeds, nuts and fruits, particularly in crushed condition, which seeds, nuts andfruits are found to transmit tothe treated oils and fats the improved characteristics as to flavor and aroma, as well the marked resistance to rancidification. The seeds, nuts and fruits particularly referred to in such prior applications are those which are commonly employed as sources of oils for commercial or industrial use. For example, those applications illustrate the utilization of sesame seed, peanuts, sun flower seed, poppyseed, linseed, cocoanuts, etc. in the treatment of oils and fats. The oils and fats treated may be of various types, both animal and vegetable, and some of those illustrated in the prior applications include cottonseed oil, such as ordinary winter pressed deodorized cottonseed salad oils, straight refined deodorized 76 cocoanut oil, hydrogenated shortenings of various types, etc., and in addition to such vegetable oils, animal products and oils, particularly lard or lard oil, butter or butter oil, etc. Other types of oils that might also be utilized in such treatments as those disclosed in the prior application processes include soya bean oil, corn oil, etc. In addition to the particular seeds, fruits and nuts referred to in those prior applications, other types of oil containing seeds, nuts and fruits might be employed including, for example, castor bean, soya bean, etc., the latter serving particularly as illustrative of additional oil containing seeds, nuts and fruits as a source of the anti rancidifying or stabilizing agents. While the edible fats and oils are particularly described in such prior applications for treatment, other utilizations of the invention are also therein-described including prevention of rancidlty in coffee, 'etc. And the prior applications 'are not limited to the treatment of edible products, but are also exemplified in the prevention of rancidity in soaps and paint oils.

Moreparticularly in connection with the present invention such fats and oils, or products containing the same are stabilized by the utilization of non-oil bearing vegetative matter. "In utilizing the term non-oil bearing vegetative matter in the description of the present invention, it is not intended to mean substances which contain no oils whatsoever, but only materials which either contain no oil whatsoever, or only such minor quantities of oil, as not to serve as a. source for oil for commercial or industrial use.

Thusit has been found that such non-oil hearing vegetative materials including oats, rye, barley, hominy, alfalfa, and flours, such as bleached flour and other forms of. cereals, as well as ordinary leaves, or even such products as twigs may be satisfactorily used in connection with oils and fats to produce not only anti-rancidifying qualities or resistance to rancidification, but in addition thereto, certain flavors and aromas that are the prior applications for treatments of. oils and/or fats, the following is taken therefrom. The crushed sesame seed without segregation of oil from the cake is desirably incorporated with the oil and/or fat to impart thereto remarkably improved keeping qualities, making the resulting products substantially resistant. to development of rancidity and markedly changing the flavor and odor and other desirable characteristics of the products. In that treatment the crushed sesame seed may be permitted to remain with the oil treated, or after a relatively short treatment, such as for 15 minutes at moderate temperatures, as approximately 150 F., the sesame seed fibers may be filtered of! or otherwise removed from the treated oil, the latter still exhibiting marked keeping "qualities" and modifi flavor and odor, yielding at the same time a seed cake of valuable edible characteristics not alone for the ordinary purposes for which seed cakes are employed, but also because of the manner of treatment, available for human consumption. While, as noted, filtering may be carried out in order to recover the oilcake, filtration is not essential, and where desired the seed fibers may be permitted to remain with the oil and/or fat under treatment. As pointed out in the prior applications, the sesame seed in ground condition retaining the oil with the seed fiber, may be added in amount for example of from 5 to 10% to the desired oil and/or fat, or mixtures of oils and/or fats, and need not in any instance exceed 20% in the amount added, although of course .highehquantities may be utilized if desired.

Similarly in carrying out the utilization of the non-oil bearing vegetative material, the following examples are illustrative. Ordinary bleached flour may be admixed with a fully refined cottonseed oil, utilizing approximately l of the bleached flour based on the weight of the cottonseed oil. The mixture may be permitted to stand for approximately 18 hours at 180 F., agitation or stirring preferably being employed during the treatment.

The results obtained are of striking importance. The original cottonseed oil before treatment showed a titration value for rancidity of 0. At the end of 18 hours at 180 F., the cottonseed oil without any treatment with the bleached,

flour showed a titration value of 15.5. The same cottonseed oil to which l /2% of the bleached flour had been added, at the end of 18 hours at 180 F. showed a titration value of 0.3.

Nothing could better illustrate the tremendous effect on the reduction of the tendency of the cottonseed oil to development of rancidity, than the specific values given above.

In the example given above, the flour was permitted to remain with the treated oil. This is not essential, since the flour may be removed from the treated oil by filtration, centrifugal segregation, or otherwise. Thus flour and oil after infusion in the manner set forth above, and after being allowed to remain in intimate suspension for 15 minutes at appropriately F., was filtered to remove the flour, and a stabilized oil showing marked resistance to development of rancidity was obtained. Further in the example given where the oil and flour were infused at F. for 18, hours, and the flour is filtered off, the titration value of the treated oil was found to The flour or other material filtered from the treated oils may be utilized as a product similar to a seed cake, and differs from the ordinary types of seed cakes available on the market due to the fact that oil is still retained in such press cake. The residual oil remaining in such press cakes, gives such cakes modified characteristics of particular value. of course, such press cakes may be further treated as by pressure to remove oil therefrom if desired.

Not only may the non-oil containing vegetative materials of the character set forth above including the cereals, grasses and flours be utilized, but in addition other materials that may be employed include oatmeal,.both cooked and uncooked, finely ground rice flour, potato flour, and ordinary bleached wheat flour.

It will be noted that not only are anti-rancidifying characteristics andstabilized 'iiualities given to the oils and/or fats. both animal and vegetable, etc. treated in accordance with the present invention, but the treatments with .such non-oil bearing vegetative materials, very materially affect the odors, aromas and flavors of the oils and fats subjected to these treatments. Novel characteristics are thus obtained yielding entirely new oil and/or fat products which may be utilized as such, or incorporated in the production of food products or utilized for other purposes.

While there has been particularly emphasized above, the utilization of the non-oil bearing vegetative materials, combination of the non-oil bearing vegetative materials with the oil-bearing seeds, fruits and nuts may be employed, not only to yield the stabilization against development of rancidity, but in order to modify the characteristics of flavor, aroma, etc. in these products.

It will be noted that in carrying out the instant invention it is preferred to treat the oil or fat, either by actual incorporation with the non-oil bearing vegetative matter with or without oil bearing seeds, fruits or nuts, when the latter are desired, or by extraction of the non-oil bearing vegetative matter, etc. by means of the oil, and in this way to impart to the oil and/or fat substantial protection against the development of rancidity, change in odor, aroma and flavor, etc. It is believed that the protection which is obtained is due to actual transfer of substances from the vegetative matter into the oil or fat which is treated. But whether or not this is true, the

poration of the non-oil bearing vegetative material with the edible or non-edible oil and/or fat to be treated, or to utilize the edible or similar oil which is to be protected against rancidity as the medium for making the extraction of desirable substances from the non-oil bearing vegetative matter. And while this method of direct infusion is preferred, other methods of making extracts of the desirable constituents may be utilized as, for example, by the treatment of the non-oil bearing vegetative matter by volatile or other solvents, which are then incorporated with the desired oils and/or fats. and the solvents usually subsequently eliminated. In such cases vent ultimately also removes the flavor and aroma-yielding substances as a general rule.

' While, therefore, extraction of the desired nonoil bearing vegetative material by means of solvents, such as hydrocarbons, acetone, carbontetrachloride, andother substances of a relatively high volatilization value may be employed, and subsequently incorporated into the desired oil and/or fat, followed by removal of the solvents when desired, the direct infusion method gives much superior results and is preferred.

The method of infusion from the vegetable material into the desired oil and/or fat is considered of the utmost importance, because the products employed are both natural products leading to no difliculties with the food and drug laws, and requiring no special labelling. Further it should be noted that it is only by such direct infusion methods that specific flavors of specified vegetative material may be incorporated into the oils and/or fats. The present invention is of the .-utmost importance, because the materials that are utilized exist very widely and are available under circumstances whereby their utilization leads to little if any increase in the cost of the materials treated. In the treatment of oils and fats, and particularly animal products like lard, for example, the increased cost is negligible when compared with the tremendous protection against development of rancidity which is thus produced in the lard. Thus the lard after infusion with the flour or other non-oil bearing vegetative matter may be separated from the flour or similar vegetative material, and the resulting product is still properly denominated a lard. The use of the oil bearing seeds, fruits and nuts, usually leaves the lard in a condition where it is more properly described as a lard to which other vegetable oils have been added, whereas in accordance with the use of the non-oil bearing vegetative materials, the lard is primarily a lard per se, without the inclusion of substantial quantities of other oils and/o 'fats.

A lard thus treated in accordance with the present inventi h by the use of non-oil bearing vegetative matter may properly be denominated lard, and the non-oil bearing vegetative matter having been removed, and such non-oil bearing matter being of a strictly vegetable and edible nature, theresultant product mayproperly be called by its origi 1 name without -requiring special labelling proc' dure, although it has been processed to protect it against rancidity and to improve many qualities including flavor, etc.

While the utilization of gums and starchs has been suggested in some cases as having an .antioxidant value, it is believed that the use of vegetativ'e material directly incorporated into or infused with oils and/or fats has never heretofore been suggested, and particularly where such vegetative matter may be filtered off leaving a considerable portion of the anti-oxidant value and whatever flavor and aroma is thus-given, in the treated oil and/or fat, even without the presence of the original solids which were contacted with the fatty or'glyceride materials.

It should also be noted that the treatment of the oils and/or fats with the non-oil bearing vegetative material appears to give to such treated oils and/or fats characteristics of particular value for various utilities, apparently due to a transfer or incorporation of "gummy" characteristics into the treated oil or fat. Such treated materials are, therefore, particularly useful in mayonnaise emulsification, baking operations (particularly where emulsification proper-- ties are desirable as well as water absorption, etc.).

The invention is utilizable not only in connection with the treatmentof edible oils and/or fats, but also in the treatment of non-edible oils and fats, including, for example, soaps, paint oils, etc.

For example, a small quantity of the non-oil bearing vegetativematerial in crushedor flour form. may be incorporated into the soap composition or extracts of the stated materials may be used, and any of these stated materials added to the soap composition either in the crutcher or just before the finishing of the soap. Yielding products which tend to prevent the development of rancidity that makes particularly superfatted soaps free from the usual tendencies toward or danger of development of rancidity.

By the term "direct infusion" as used herein is meant direct contact of the stated vegetative materials with the glycerides.

Having thus set forth my inventio n, I claim:

1. A method for the transfusion of flavor and anti-oxidant qualities from a cereal into a fatty gh'ceride which comprises contacting a fatty glyceride with a cereal at approximately 140 F. for about minutes, and subsequently filtering oif the cereal fibers.

2. A refined glyceride carrying adirect infusion therein of vegetative material selectedfrom the cereals and grains unaltered by high temperature treatment in an amount sumcient 'to reduce the tendency of the-glyceride to becoming rancid.

3. A glyceride normally subject to becoming rancid, carrying a cereal unaltered by high temperature treatment in an amount sufficient to substantially inhibit-rancidity.

4. A direct infusion of acereal unalteredtby high temperature treatment in a glyceride, substantially free from fibers of said cereal.

5. A glyceride normally subject to becoming rancid, carrying a grain unaltered by high temperature treatment in an amount sufficient to substantially inhibit rancidity 6. A direct infusion of a grain unaltered by high temperature treatment in a glyceride, substantially free from fibers of said grain.

7. A glyceride normally subject to becoming rancid carrying a non-oil containing vegetable 55 flour selected from the cereal and grain flours, unaltered by high temperature treatment in an amount suiiicient to substantially inhibit rancidity, the glyceride preponderating in the composition and the composition having been unaltered by high temperature treatment.

8. A direct infusion of a non-oil containing vegetable flour selected from the cereal and grain flours, unaltered by high temperature treatment in a glyceride, substantially free from fibers of said flour, the glyceride preponderating in the composition and the composition having been unaltered by high temperature treatment.

9. -A method for the transfusion of flavor and anti-oxidant qualities from a grain into a fatty gylceride which comprises heating a fatty glyceride with a grain at a temperature below that at which the grain is carbonized and filtering OK the grain.

10. A method for the transfusion of flavor and 75 anti-oxidant qualities into fatty slycerides, which comprises heating a fatty zlyceride with a nonoil containing vegetable flour selected from the cereals and grains at a temperature below that at which the flour is carbonized, and subsequently filtering off the flour.

11. A glyceride carrying a vegetative material selected from the cereals and grains unaltered by high temperature treatment in an amount sufllcient to reduce the tendency of the glyceride to becoming rancid.

terial selected from the cereals and grains at a temperature below that at which the grain is carbonized to a glyceride normally subject to oxidative change.

13. The method of protecting glycerides against development of rancidity which comprises treating a glyceride normally subject to oxidative change, with an antioxidant vegetative material selected from the cereals and grains at a temperature below that at which the grain is carboniaed to transfer antioxidants to the glyceride, and

separating the giyceride from the residual vegetative material.

SIDNEY MUSHER. 

